SERVES:
4 - 6
INGREDIENTS:
1 pound box farfalle (bow tie) pasta
1 pound bag fresh spinach
1 small onion, peeled and thinly chopped
2 Tbs olive oil
2 large cloves garlic, peeled and minced
approx. 1/2 tsp dried oregano
approx. 1 cup canned white beans, well drained
approx. 1 cup sliced, pitted Kalamata olives
approx. 2 cups sliced cherry tomatoes
approx. 3 - 4 Tbs well drained capers
approx. 1 1/2 cups crumbled feta cheese
red pepper flakes to taste (optional)
PROCEDURE:
While the pot of water is coming to a boil for the pasta, build a flavor base by sauteing 1 small, thinly chopped onion to soften in olive oil in a large, deep, heavy bottomed pot.
Once the onion is soft, add 2 large minced cloves of garlic and the dried oregano if you like and cook that for a minute.
Then add the one pound bag of fresh spinach, a little at a time, letting it wilt down as you go.
Meanwhile, add the one pound box of bow tie, or "farfalle" pasta to the pot of boiling water and cook it according to directions.
Turn the heat off of the spinach once it has wilted and then drain the pasta when it's done and add it to the pot with the spinach while it's still nice and hot.
Then add as many well drained canned white beans as you like, add a handful of sliced pitted Kalamata olives and sliced cherry tomatoes, add as many well drained capers as you like and as much crumbled feta cheese as you like, toss everything to combine and it's time to eat.
HINTS:
Use any pasta you like. Add shredded roasted salmon or sauteed shrimp to the pasta if you lke.